Cinnamon rolls are presumed to originate from Sweden, we even have a special Cinnamon Roll Day! And it's one of the most popular things to eat while having a "fika".
Through this step-by-step I'll show you three types of rolling techniques.

1

Cinnamon rolls are presumed to originate from Sweden, we even have a special Cinnamon Roll Day! And it's one of the most popular things to eat while having a "fika".
Through this step-by-step I'll show you three types of rolling techniques.

1

Cinnamon rolls are presumed to originate from Sweden, we even have a special Cinnamon Roll Day! And it's one of the most popular things to eat while having a "fika".
Through this step-by-step I'll show you three types of rolling techniques.

2

Warm milk to 37C (lukewarm).
Once warm, pour some of the milk into a big bowl (or use kitchen aid) mix down the yeast and stir until smooth. (Both fresh and dry yeast works.)
Add the rest of the milk and the other ingredients (except for the flour). Stir!

2

Warm milk to 37C (lukewarm).
Once warm, pour some of the milk into a big bowl (or use kitchen aid) mix down the yeast and stir until smooth. (Both fresh and dry yeast works.)
Add the rest of the milk and the other ingredients (except for the flour). Stir!

2

Warm milk to 37C (lukewarm).
Once warm, pour some of the milk into a big bowl (or use kitchen aid) mix down the yeast and stir until smooth. (Both fresh and dry yeast works.)
Add the rest of the milk and the other ingredients (except for the flour). Stir!

3

Add flour, lil by lil. Stir in between. Save some for when you roll it out. You want it to be firm enough to work with but not too firm. Knead in more flour after rising if necessary.
Cover + let the dough rise for 30-40 min in room temp.

3

Add flour, lil by lil. Stir in between. Save some for when you roll it out. You want it to be firm enough to work with but not too firm. Knead in more flour after rising if necessary.
Cover + let the dough rise for 30-40 min in room temp.

3

Add flour, lil by lil. Stir in between. Save some for when you roll it out. You want it to be firm enough to work with but not too firm. Knead in more flour after rising if necessary.
Cover + let the dough rise for 30-40 min in room temp.

4

While waiting for the dough to rise, you can start prepare the filling.
This step is actually optional, seeing as you can pour out everything directly on the dough.
But I prefer to mix it first. You might have to double the recipe.

4

While waiting for the dough to rise, you can start prepare the filling.
This step is actually optional, seeing as you can pour out everything directly on the dough.
But I prefer to mix it first. You might have to double the recipe.

4

While waiting for the dough to rise, you can start prepare the filling.
This step is actually optional, seeing as you can pour out everything directly on the dough.
But I prefer to mix it first. You might have to double the recipe.

5

Oh? 40 minutes just passed like that!
Throw out some flour where you'll roll out the dough. Let's do this!

5

Oh? 40 minutes just passed like that!
Throw out some flour where you'll roll out the dough. Let's do this!

5

Oh? 40 minutes just passed like that!
Throw out some flour where you'll roll out the dough. Let's do this!

6

As I mentioned previously, you might have to knead in a little more flour to make the dough easier to handle, what you want to do in this step is to split up the dough into 2 or 4 smaller doughs (2/4 depends on how much space you got).

6

As I mentioned previously, you might have to knead in a little more flour to make the dough easier to handle, what you want to do in this step is to split up the dough into 2 or 4 smaller doughs (2/4 depends on how much space you got).

6

As I mentioned previously, you might have to knead in a little more flour to make the dough easier to handle, what you want to do in this step is to split up the dough into 2 or 4 smaller doughs (2/4 depends on how much space you got).

7

Think pizza and tomato sauce, but sweet.
Smear out the filling. Yummy!
In the next step I'll show you three basic rolling techniques...

7

Think pizza and tomato sauce, but sweet.
Smear out the filling. Yummy!
In the next step I'll show you three basic rolling techniques...

7

Think pizza and tomato sauce, but sweet.
Smear out the filling. Yummy!
In the next step I'll show you three basic rolling techniques...

8

This is the easiest roll, and it's quicker than the other two.
Smear out the filling, roll and cut! Bam, bun!

8

This is the easiest roll, and it's quicker than the other two.
Smear out the filling, roll and cut! Bam, bun!

8

This is the easiest roll, and it's quicker than the other two.
Smear out the filling, roll and cut! Bam, bun!

9

Number 2, part 1.
Smear, flip over. Cut into 1,5-2 cm strips.
If your dough is still very long you can fold it again.
See next step...

9

Number 2, part 1.
Smear, flip over. Cut into 1,5-2 cm strips.
If your dough is still very long you can fold it again.
See next step...

9

Number 2, part 1.
Smear, flip over. Cut into 1,5-2 cm strips.
If your dough is still very long you can fold it again.
See next step...

10

Pick it up and twist...

10

Pick it up and twist...

10

Pick it up and twist...

11

Keep twisting as you roll it around...

11

Keep twisting as you roll it around...

11

Keep twisting as you roll it around...

12

Push down lightly so that it's stuck and voila!

12

Push down lightly so that it's stuck and voila!

12

Push down lightly so that it's stuck and voila!

13

Number 3.
Smear, flip over. The strips should be about 3 cm, split in the middle, but not all the way up, think pants. Twist the legs (ouch), turn and... yeah, you'll figure if out! (Think knot!)

13

Number 3.
Smear, flip over. The strips should be about 3 cm, split in the middle, but not all the way up, think pants. Twist the legs (ouch), turn and... yeah, you'll figure if out! (Think knot!)

13

Number 3.
Smear, flip over. The strips should be about 3 cm, split in the middle, but not all the way up, think pants. Twist the legs (ouch), turn and... yeah, you'll figure if out! (Think knot!)

14

Decoration time!
But before that, you should let the buns raise for a second time. I obviously forgot to take a picture of that because it was just sooo boring. Let them lie covered for 30 minutes in room temperature.
Set oven to 220-250C!

14

Decoration time!
But before that, you should let the buns raise for a second time. I obviously forgot to take a picture of that because it was just sooo boring. Let them lie covered for 30 minutes in room temperature.
Set oven to 220-250C!

14

Decoration time!
But before that, you should let the buns raise for a second time. I obviously forgot to take a picture of that because it was just sooo boring. Let them lie covered for 30 minutes in room temperature.
Set oven to 220-250C!

15

You set the oven and waited 30 minutes for the yeast to do its thing? Awesome!
Then you get to go onto this step!
Whip the egg and brush it over the rolls.
Decorate it with whatever you want to decorate with!

15

You set the oven and waited 30 minutes for the yeast to do its thing? Awesome!
Then you get to go onto this step!
Whip the egg and brush it over the rolls.
Decorate it with whatever you want to decorate with!

15

You set the oven and waited 30 minutes for the yeast to do its thing? Awesome!
Then you get to go onto this step!
Whip the egg and brush it over the rolls.
Decorate it with whatever you want to decorate with!

16

If you put your rolls in the oven for about 5-8 min, they should look something like this!
Try keep your eyes on them, make sure that they don't get burnt. It happens in just seconds.
This also shows the different types of rolling!

16

If you put your rolls in the oven for about 5-8 min, they should look something like this!
Try keep your eyes on them, make sure that they don't get burnt. It happens in just seconds.
This also shows the different types of rolling!

16

If you put your rolls in the oven for about 5-8 min, they should look something like this!
Try keep your eyes on them, make sure that they don't get burnt. It happens in just seconds.
This also shows the different types of rolling!

17

The amount of cinnamon rolls differ depending on the roll and size. This is around 70, but ranging in sizes.
Enjoy your freshly baked kanelbullar with a glass of cold milk! And put in freezer + warm up when you feel for a fika!

17

The amount of cinnamon rolls differ depending on the roll and size. This is around 70, but ranging in sizes.
Enjoy your freshly baked kanelbullar with a glass of cold milk! And put in freezer + warm up when you feel for a fika!

17

The amount of cinnamon rolls differ depending on the roll and size. This is around 70, but ranging in sizes.
Enjoy your freshly baked kanelbullar with a glass of cold milk! And put in freezer + warm up when you feel for a fika!

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KANELBULLAR (CINNAMON ROLLS)

1

Cinnamon rolls are presumed to originate from Sweden, we even have a special Cinnamon Roll Day! And it's one of the most popular things to eat while having a "fika".
Through this step-by-step I'll show you three types of rolling techniques.

KANELBULLAR (CINNAMON ROLLS)

2

Warm milk to 37C (lukewarm).
Once warm, pour some of the milk into a big bowl (or use kitchen aid) mix down the yeast and stir until smooth. (Both fresh and dry yeast works.)
Add the rest of the milk and the other ingredients (except for the flour). Stir!

KANELBULLAR (CINNAMON ROLLS)

3

Add flour, lil by lil. Stir in between. Save some for when you roll it out. You want it to be firm enough to work with but not too firm. Knead in more flour after rising if necessary.
Cover + let the dough rise for 30-40 min in room temp.

KANELBULLAR (CINNAMON ROLLS)

4

While waiting for the dough to rise, you can start prepare the filling.
This step is actually optional, seeing as you can pour out everything directly on the dough.
But I prefer to mix it first. You might have to double the recipe.

KANELBULLAR (CINNAMON ROLLS)

5

Oh? 40 minutes just passed like that!
Throw out some flour where you'll roll out the dough. Let's do this!

KANELBULLAR (CINNAMON ROLLS)

6

As I mentioned previously, you might have to knead in a little more flour to make the dough easier to handle, what you want to do in this step is to split up the dough into 2 or 4 smaller doughs (2/4 depends on how much space you got).

KANELBULLAR (CINNAMON ROLLS)

7

Think pizza and tomato sauce, but sweet.
Smear out the filling. Yummy!
In the next step I'll show you three basic rolling techniques...

KANELBULLAR (CINNAMON ROLLS)

8

This is the easiest roll, and it's quicker than the other two.
Smear out the filling, roll and cut! Bam, bun!

KANELBULLAR (CINNAMON ROLLS)

9

Number 2, part 1.
Smear, flip over. Cut into 1,5-2 cm strips.
If your dough is still very long you can fold it again.
See next step...

KANELBULLAR (CINNAMON ROLLS)

10

Pick it up and twist...

KANELBULLAR (CINNAMON ROLLS)

11

Keep twisting as you roll it around...

KANELBULLAR (CINNAMON ROLLS)

12

Push down lightly so that it's stuck and voila!

KANELBULLAR (CINNAMON ROLLS)

13

Number 3.
Smear, flip over. The strips should be about 3 cm, split in the middle, but not all the way up, think pants. Twist the legs (ouch), turn and... yeah, you'll figure if out! (Think knot!)

KANELBULLAR (CINNAMON ROLLS)

14

Decoration time!
But before that, you should let the buns raise for a second time. I obviously forgot to take a picture of that because it was just sooo boring. Let them lie covered for 30 minutes in room temperature.
Set oven to 220-250C!

KANELBULLAR (CINNAMON ROLLS)

15

You set the oven and waited 30 minutes for the yeast to do its thing? Awesome!
Then you get to go onto this step!
Whip the egg and brush it over the rolls.
Decorate it with whatever you want to decorate with!

KANELBULLAR (CINNAMON ROLLS)

16

If you put your rolls in the oven for about 5-8 min, they should look something like this!
Try keep your eyes on them, make sure that they don't get burnt. It happens in just seconds.
This also shows the different types of rolling!

KANELBULLAR (CINNAMON ROLLS)

17

The amount of cinnamon rolls differ depending on the roll and size. This is around 70, but ranging in sizes.
Enjoy your freshly baked kanelbullar with a glass of cold milk! And put in freezer + warm up when you feel for a fika!

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